Obviously I love this dressing. Drizzled over a BLT salad, pasta salad or spinach salad topped with any variety of fruit. I said salad one too many times there, didn’t I? But I do love how simple the ingredients are and that it’s easy to make. It’s easy because I make this in my blender or mini food processor.Every now and again I like to give my whisking arm a break, but alternatively using these appliances really blends these ingredients together, making it a luscious and velvety vinaigrette.

Here are your pantry ingredients. Garlic, balsamic, red wine vinegar, mustard, dried basil, black pepper and olive oil. I always have these things stocked and readily on hand so I have dressing at my fingertips.

Smash, peel and pop the garlic into your blender or mini food processor.

Then pour in the balsamic vinegar…

The red wine vinegar…

…and the mustard. Here is where you can get creative. You could use whole grain, honey mustard or hot beer mustard, just as long as it’s mustard… m-kay?

Throw in a generous pinch of kosher salt, black pepper and the dried basil.

Replace the lid and puree until the garlic is no longer in large chunks.

Once that happens, I removed the center plug thingie to my blender and then while the blender is running, I pour a thin, steady stream of olive oil.

Blend until creamy and glorious!

This vinaigrette can be make 1 week in advance. Store in a container with a tight fitting lid in the fridge.

Happy salad eating!

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: about 1 cup

House Balsamic Vinaigrette

A simple balsamic vinaigrette.

Prep Time5 minutes

Total Time5 minutes

Ingredients

3 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

1 teaspoon mustard, any kind

1 garlic clove, smashed and peeled

1/8 teaspoon dried basil, or more to taste

kosher salt and freshly ground pepper, to taste

3/4 cup olive oil, preferably extra-virgin

Instructions

Combine garlic, balsamic and red wine vinegars, mustard, salt and pepper and dried basil in a blender. With the machine running, gradually add the olive oil through the opening in the lid until it forms into a thick dressing.

This dressing can be made up to 1 week ahead, stored in a covered container and keep refrigerated. Stir well before using.

*For a thicker dressing use your blender. For a looser vinaigrette, shake in a mason jar.

I am definitely bookmarking this one. I love to make salads, but find myself getting bored with the same old salad dressings from the store. Not to mention homemade is just plain better for you! Thanks for sharing 😉

Saved Again! The above ingredients were all I had on hand for last minute dressing. I wanted a to make one of your fruity ones but struck out on ingredients. (I have a bottle of ready made dressing but would really rather NOT. It’s for that zombie apocalypse situation….yup, it’s THERE but I really hope to never have to use it!)
It was the usual DELISH!!
Thanks!